Sunday Slow Braise

After a summer like we just had (hot!), I couldn’t bring myself to use the oven for months. But, when the first cold nights of Autumn show themselves, I look for any reason to bust out the dutch oven and warm the house while cooking a delicious dinner. My household loves slow-cooked meats and this one fits the bill to a “T”. It’s rich, deeply warming, and has a stick-to-your ribs personality. We often use pappardelle noodles with it, but it works with rigatoni and cavatelli well too. And the leftovers are freezable!

Slow Braised Pork Ragu w/ Pappardelle

1. Ingredients

   1. 3lb Pork Shoulder

   2. 2 qty 28 oz can crushed tomatoes

   3. 2 garlic cloves, minced

   4. 1 red onion, minced

   5. 1 medium carrot peeled and minced

   6. 3 TBSP olive oil or butter for browning meat

   7. 1 cup red wine (we like a Barbara D'asti)

   8. 1/8 cup Tomato paste+ (use discretion)

   9. Grated Romano

   10. Fresh thyme (2 sprigs)

   11. Fresh Basil 6-8 leaves, minced (reserve a some for a color garnish

   12. Fresh Oregano (4 or 5 leaves, depending on size), minced

   13. 1 TSP Fennel Seeds

   14. 16oz of Dried Pappardelle noodles

1. Make it:

   1. Heat your oven to 275º F.

   2. In a large Dutch oven on your stovetop, brown all sides of a liberally salted and (black) peppered pork shoulder in the fat you chose.

   3. Reduce heat and add onions, carrots, and garlic (in that order) giving a few minutes extra to the onions and carrots.

   4. Add Tomatoes, wine, fennel, thyme, oregano, and basil.

   5. Cover and place in oven

   6. Turn/stir after 1, 2, and 3 hours checking liquid level (don't let it get too low!) and checking taste.

   7. Between 3-4 hours check to see if meat is fork-tender and tears off easily. Remove from heat and leave covered to rest for 10 minutes.

   8. When you remove meat from oven get a large pot with 8 cups water, a few pinches of salt, and a glug or two of olive oil to a boil.

   9. Once boiling, add noodles and move to next step.

   10. Remove meat and pull apart with forks. Add back to liquid when done.

1. Assembly:

   1. Add Romano and noodles to meat sauce, mix thoroughly.

   2. Check taste and salt/pepper as needed.

   3. Garnish with reserved basil and additional Romano or some Parm if you have some.

2. Servings:

   1. Dinner for 4 plus tasty leftovers!